How To Make Falafels with Yogurt-Dill Sauce Recipe
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Serves:
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1 small onion, chopped
- 3 cloves of garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- Vegetable oil, for frying
- For the Yogurt-Dill Sauce:
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1 clove of garlic, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
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In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until well combined but still slightly chunky.
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Transfer the mixture to a bowl and stir in the flour and baking powder. Let the mixture rest for 10 minutes.
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Heat vegetable oil in a deep pan or skillet over medium heat.
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Shape the falafel mixture into small patties or balls and carefully drop them into the hot oil. Fry for about 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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In a small bowl, combine the Greek yogurt, dill, garlic, lemon juice, salt, and pepper. Stir until well mixed.
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Serve the falafels hot with the yogurt-dill sauce on the side.
Nutrition
- Calories : 220kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 5mg
- Sodium : 500mg
- Total Carbohydrates : 33g
- Dietary Fiber : 9g
- Sugar : 4g
- Protein : 10g
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